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Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips (Rachael Ray) Recipe

Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips (Rachael Ray) Recipe

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Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips (Rachael Ray)

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Ingredients:

Serving

8 large sea scallops , trimmed of foot at base of each scallop
2 tbsp melted butter
2 cloves garlic, minced
1 shallot, chopped
1/4 tsp nutmeg, freshly grated
salt and pepper
2 tbsp extra-virgin olive oil
1/2 cup italian bread crumbs
a handful flat leaf parsley leaves, chopped
a drizzle olive oil
1 tbsp butter
2 tournedos (fillet of beef steaks, each 1 to 1 1/4-inch thick)
grill seasoning blend or coarse salt and cracked black pepper
2 slices good quality white slicing bread, toasted and buttered
1 /2 cup madeira or sherry
2 sprigs fresh tarragon, chopped , 1 tbsp
1 lb thin asparagus spears , cut tender tips into 2-inch pieces
1 (15-oz) can quartered artichoke hearts, drained
1/4 lemon, juiced
a drizzle extra-virgin oil
salt and pepper
buttered toast
edible flowers , available in fresh herb section of produce department, for garnish

Directions:

Preheat oven to 425 degrees F.
Toss scallops with melted butter, garlic, shallots, nutmeg, salt, and pepper in a medium bowl. Transfer to shallow casserole dish. Combine extra-virgin olive oil and bread crumbs. Scatter bread crumbs over scallops and place in the casserole. Bake scallops 10 to 12 minutes or until bread crumbs are deep golden and scallops are opaque.
Heat a small skillet over medium to medium high heat. Coat pan with oil and butter and add room temperature fillet of beef steaks. Meat will sear in hot pan. Cook beef 4 minutes on each side for medium. Season meat with grill seasoning or coarse salt and pepper once meat is fully cooked so the salt will not draw out juices prematurely. Let meat rest 5 minutes for juices to redistribute. Return pan to heat and deglaze, using liquid to combine any pan drippings. Add Madeira, reduce by half, and add tarragon to the pan. Set aside.
Steam asparagus tips in 1/4 inch boiling water for 3 minutes and drain. Return tips to warm pan and combine with drained artichoke hearts, olive oil, lemon juice, salt and pepper. Heat mixture through and remove from stove.
To serve, place steaks on buttered toast and drizzle with Madeira sauce. Gently transfer 4 baked scallops to platters and finish plates with lemon dressed artichoke hearts and asparagus tips. Edible flowers make a delicate, colorful garnish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2404.12 Kcal (10066 kJ)
Calories from fat	1181.06 Kcal
		% Daily Value*
Total Fat	131.23g	202%
Cholesterol	151.8mg	51%
Sodium	610mg	25%
Potassium	796.16mg	17%
Total Carbs	234.58g	78%
Sugars	11.02g	44%
Dietary Fiber	8.64g	35%
Protein	70.95g	142%
Vitamin C	24.7mg	41%
Vitamin A	0.2mg	7%
Iron	6.9mg	38%
Calcium	154.5mg	15%

Amount Per 100 g
Calories	359.04 Kcal (1503 kJ)
Calories from fat	176.38 Kcal
		% Daily Value*
Total Fat	19.6g	202%
Cholesterol	22.67mg	51%
Sodium	91.1mg	25%
Potassium	118.9mg	17%
Total Carbs	35.03g	78%
Sugars	1.65g	44%
Dietary Fiber	1.29g	35%
Protein	10.6g	142%
Vitamin C	3.7mg	41%
Iron	1mg	38%
Calcium	23.1mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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